Kitchening Abouta bit-of-everything blog

It’s official! I am in love with my spiraliser! This gadget makes consuming vegetables a very enjoyable thing.

Zucchini noodles AKA zoodles is one my favourite spiralised item. It is healthier, lighter and tastier alternative to pasta. With a fraction of the calories compared to regular spaghetti or other pasta varieties, zoodles makes a great pasta replacement for those on a low carb/calorie, paleo, grain-free and gluten-free diets.

This pasta dish gets done in no time, and packs a lot of nutrition. This is a great way to get kids who are fussy with vegetables to get a good serving of vegetables in their diet.

Serves: 2

Ingredients:

Zucchini (Large) – 1

For the Sauce:

Juicy cherry tomatoes (or regular tomatoes) – 1 cup

Garlic cloves – 3, peeled and finely chopped

Fresh Basil – 8 to 10 leaves + a few more to garnish

Tomato paste/passata/tomato ketchup – 1 tbslpn.

Olive oil – ½ tblspn.

Chilli flakes (optional) – ½ tspn.

Salt and Pepper – To taste

Method:

Trim the ends of the zucchini. I did not peel the zucchini, you could peel it if you prefer consuming the vegetable that way.

Spiralise the zucchini using the noodle blades. I cut the zucchini in half, and spiralised it with the small and large noodle blade. Keep aside.

Chop 8 to 10 basil leaves.

Optionally, you could cut the cherry tomatoes if you like. I chose to keep it whole to allow it to break down while cooking.

Heat oil in a skillet or pan.

Add the garlic, and sauté for a few seconds until fragrant.

Toss in the cherry tomatoes.

Keep stirring the tomatoes and garlic. Allow the tomatoes to break down and release the juices.

Mash a few tomatoes with the back of the ladle to make a sauce out of it.

At this stage, add the tomato paste, passata or ketchup and chilli flakes. Give it a mix. You could also add a few tablespoons of water to make the mixture thick and saucy.

Add the chopped basil. Give it a mix to combine the sauce and the herbs.

Finally, add the spiralised zucchini noodles, and stir for about a minute.

Once done, remove the pasta from the stove.

Place them in serving bowls, and garnish with basil leaves.

Serve immediately.

Tips:

- I used a spiraliser to make zucchini noodles. You could use a mandoline slicer or julienne peeler that can do the job.- Add other fresh or dried herbs of your choice to make the pasta flavoursome.- You can skip cooking the zucchini and mix the raw zoodles to the sauce.- Add other vegetables in the sauce to pack more nutrition.- Sprinkle some grated cheese for added flavour.

It is a pleasant day today and wanted something light and refreshing to eat. I was not up to some major cooking or even chopping for that matter. All I wanted to have was something quick and light.

After raiding the fridge and pantry, I saw some ingredients sitting pretty. There were all that I needed for this no-cook, no-bake bruschetta.

This idea is adapted from the classic Italian caprese salad. The main ingredients of the salad are tomatoes, basil, and fresh mozzarella. The salad is as fresh as it comes, and gets done in no time.

I had all the ingredients for the salad and a beautiful loaf of pane di casa to make this bruschetta. The sweet basil, tangy tomatoes, cheesy bocconcini come together atop bread slices for a delish snack.

With minimal chopping, and prep, this was all that I needed. I am happy so is my tummy. :)

If you are planning to feed a crowd, this makes for a great appetiser.

The humble red lentils are powerhouse of nutrition. Fully loaded with protein, folic acid, iron, fibre, vitamins and minerals, this is one food that makes for a healthy choice in your meals.

Red lentils are easy to cook and has a mild flavour making it easy to consume. Thanks to its high fibre content, it aids in lowering your cholesterol keeping your healthy in turn. It is a also an excellent source of lean proteins for vegetarians and vegans.

If you are on a low GI or low fat/calorie diet, this soup is a delightful addition.

This quick-cook soup is loaded with veggies and lentils that are cooked just right in a pressure cooker thereby sealing all the flavours and retaining the nutrients from the ingredients in the soup.

This soup is mild in flavours and does not have spicy elements in it thereby making it suitable for kids and adults alike. However, it would be good to note that if you experience flatulence or indigestion issues, I would suggest that you consume this soup in small quantities or include it in your diet gradually.

This is actually a simple salad hiding behind a fancy name. This salad has seasonal ingredients, which are inexpensive and of top quality.

I had a similar salad a recent brunch outing. It was love at first bite. I decided to give the salad a try at home. I did try a few variations like adding a crunchy element in the salad and dressing the salad with orange juice instead of balsamic vinaigrette.

Juicy, sweet oranges add a burst of freshness and marry well with spicy and nutty fennel. With complementing ingredients like feta, fresh salad greens and onions, this salad is a sensational addition to a great meal.

When following a healthy eating pattern, the biggest challenge according to me is resisting a deep-fried and indulgent snack. I try and look for ways to keep my snack cravings at check without going too overboard often.

I prefer roasted snacks as they consume small amounts of oil, gives the snack a lot of crunch and renders the ingredients a smoky flavour, which is very appetising.

Talking about snacks, one of my favourites is a seed and/or nut mix. Seeds and nuts are a rich source of vitamins, minerals and good fats.

Consumed in moderation, they keep you full for longer while fixing that incredible snacking urge.

Pumpkin seeds or pepita is one of my favourite seeds. It tastes mild, is easy to digest and tastes amazing. Seasoned, roasted/toasted or plain, pepita never disappoints.

My pick for the best way to consume pumpkin seeds is to roast them in the oven or toast them on a skillet.

In this recipe, I have shared both methods with the chilli lime seasoning.The combination of chilli and lime is a marriage made in heaven. The tangy notes are contrasted by the spicy kick all subtly balanced by the pumpkin seeds.

This savoury snack keeps well for about 5 days in an airtight container. Sprinkle this in soups, salads and pastas to make it crunchy and flavoursome.

Combine them well so the seeds are evenly coated with the seasoning, oil and lemon juice.

Method (Stovetop):

Heat a skillet or pan.

Add the seasoned pumpkin seeds.

Keep tossing until the pumpkin seeds are golden in colour.

Ensure you don’t burn the seeds. Keep the flame medium-low if you find the pan too hot.

Once done, transfer the contents onto a dry container, allow it to cool.

Serve as a snack or sprinkle it on soups or salads for some crunch.

Method (Oven):

Pre heat oven at 150*c.

Line a baking tray with a baking sheet.

Transfer the seasoned pumpkin seeds to the baking tray. Make a single layer, and spread it out well so the seeds don’t stick together.

Place the tray in the pre-heated oven for about 15 minutes.

Once done, allow the roasted seeds to cool.

Transfer the contents onto a dry container.

Serve as a snack or sprinkle it on soups or salads for some crunch.

Tips:

- You could do the same for assorted seeds, nuts or a mix of both.- I used store-bought pumpkin seeds for this recipe. You could use seeds from the pumpkin, clean and dry them well, and follow the recipe.- Add/ omit ingredients depending on your preference.- I like my pumpkin seeds spicy, adjust the spices to suit your taste.- I used chilli-flavoured olive oil, use any other oil or oil spray depending on your preference.

Lassi is a yoghurt-based drink that can be consumed sweet or savoury. In the Indian sub-continent, this drink enjoys great popularity, and comes in so many variations that you’ll be spoilt for choice.

This quick & refreshing drink is easy to blend, and is very tasty. The sweetness of the yoghurt, the mild sourness from the apples, and the spicy hit from ginger is a burst of flavours.

This is also a great way to include healthy ingredients in a drink form. Apples are known for its high fibre and vitamin content. It is an excellent source of minerals and vitamins. Yoghurt is known for its calcium and probiotic goodness. Ginger is one of nature’s best immunity-boosting foods. It is also known for its anti-inflammatory properties. Several studies suggest that ginger plays a vital role in reducing high blood pressure and in reducing the effects of migraine.

When all this goodness comes in a tasty drink form, it is just so hard to resist.

Optionally, you could add a few ice cubes. Blend them all together till a thick and smooth consistency is achieved.

Serve chilled.

Tips:

- You could use Greek yoghurt in place of plain yoghurt.- I peeled the apples because I dislike the skin fragments in the drink. You could however choose to keep them depending on your preference.- You could skip the honey and add caster sugar/molasses/ sugar/ other sweeteners of your choice. Or you could skip the sweet ingredients and make the drink with the remaining ingredients.- Add water if you do not like your lassi too thick.

It is pure joy to consume snacks that are low in calories and carbs yet delish. The baked cauliflower tots are a delightfully guilt-free, tasty and nutritious snack. The vitamin-rich cauliflower is combined with cheese and complementing ingredients, and then baked till it turns a crispy golden colour. This snack is perfect people who are on a low carb diet, or have gluten intolerance; this is just the kind of snack that kids who fuss about eating vegetables would enjoy.

Grate the cauliflower florets or put them through a chopper to shred them.

In a small pot, boil water and put the cauliflower in.

Allow it to steam for 4 to 5 minutes with the pot covered.

Once done, drain the water and allow the cauliflower florets to dry till the excess moisture is gone.

Pre-heat the oven at 200*c.

In a large bowl, combine the steamed and drained shredded cauliflower and the remaining ingredients except oil.

Mix well till you can mould them into a little ball or oval shaped pieces.

Place those tots in a lined baking tray.

Spray some oil and pop them into the oven for 15 to 20 mins or till it turns golden brown.

Serve warm as an appetizer or as a side.

Tips:

- Ensure there the mixture is not too watery, this will not aid in keeping the shape intact.- In case you have an issue with excess moisture, add breadcrumbs, besan or cornflour.- Add an egg or egg whites from 2 eggs to bind the mixture better.